This Gingernut Caramel Tart is so quick and easy to make. Perfect for so many occasions and always a hit. Just be careful – you may just keep coming back for more!
Slice it up and add a dollop of double cream to the top for high tea or ice cream for dessert.
Recipe developed by Mel, Thrive Wholesome Nutrition
- 14 Medjool Dates, seeds removed
- 10 Gingernut Biscuits
- ½ Cup Macadamias
- Pinch Salt
- 2 Tsp Rich Glen Lemon Lime Agrumato Oil
- 20 Medjool Dates, seeds removed
- ¼ Cup Water
- ½ Tsp Vanilla Extract
- ¼ Tsp Salt
- ½ Cup Macadamia Butter (or any nut butter you have will work fine)
- 1/4 cup Macadamias, toasted
- RG Chocolate Coated Macadamias
To make the base, add the base ingredients to a blender/food processor and blend until a sticky crumb forms. When you press it between your fingers, it should stick together.
Grease a tart tin with RG Olive Oil Spray and pour in the base mixture. Press down with your fingers to fill the tin, making sure to go up the sides as well.
Place it in the freezer while you make the caramel filling.
To make the caramel filling, place all the filling ingredients into a blender/food processor and blend until smooth. If it’s too sticky, you can keep adding small amounts of water until you reach the desired consistency. But make sure it’s not too runny.
Pour the caramel filling into the base and spread it evenly.
Top with toasted Macadamias and RG Chocolate Coated Macadamias (optional), or even drizzle with dark chocolate to make a real statement, and place it in the freezer for 30 minutes to set, or until ready to serve.
Take it out and cut it with a sharp knife, then enjoy!
*Extra tart can be sliced up and kept in an airtight container in the freezer. Take it out and let it rest for 5 minutes to soften slightly before eating.
The slice can be kept in the fridge; however, it will be much softer than when kept in the freezer.